Across from Whole Foods in Highland Park, Nonna is a restaurant that doesn’t need to announce itself. It simply exists—calm, composed, and entirely confident. The space at 4115 Lomo Alto Drive is refined without being flashy, intimate without feeling precious. A few steps in, and it’s clear: this is a room built for serious food and those who appreciate it.
Continue readingFiled under Steven Doyle
Located at 4115 Lomo Alto Dr., Nonna has redefined Italian cuisine with its innovative menu and welcoming atmosphere. Combining classic Italian flavors with contemporary twists, Nonna offers an experience that appeals to both traditionalists and adventurous food lovers alike.
Nonna’s menu features an array of meticulously crafted dishes, each designed to bring a modern flair to traditional Italian dining. One of the standout offerings is the Wood Burning Oven White Clam Pizza, a perfect blend of tender clams, garlic, and herbs, cooked to perfection in a wood-fired oven. This pizza captures the essence of coastal Italian cuisine with each bite.
Continue readingFiled under Steven Doyle
Since its debut in 2023, Bacari Tabu has quickly risen to prominence in Dallas, thanks to the vision of renowned restaurateur Julian Barsotti. Known for his acclaimed Italian establishment, Nonna, Barsotti has successfully expanded his culinary empire with Bacari Tabu, a venue that seamlessly blends fine dining with an engaging music scene.
This spot of real estate was formerly home to cool jazz club, Strictly TaBu on Lomo Alto which served formidable pizza and unassuming live tunes.
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by Steven Doyle
In celebration of National Pizza Day we have assembled a list of our favorite pizzas around town. We suggest you start now and by midnight you might be able to finish up a slice from each.
Here is a list of a few of our favorites in no particular order. Peruse our list and offer your favorites. Continue reading
Filed under Steven Doyle
by Steven Doyle
The meatball most Americans encounter are this fat, round composition of ground meats. It works best when made from a combination of lean ground beef and fatty ground pork or veal along with moist bread or breadcrumbs, herbs, cheese, and a spot of egg to bind the whole mess together. Drenched in marinara and served atop a bowl of spaghetti, the meatball is a staple of Italian restaurants across America.
The secret is day-old bread, soaked in milk or water, to bring lightness to the mixture. When you cook beef, pork or veal for too long, it starts to get tougher. But the bread in meatballs never gets tough. Use a lot of bread and your meatballs will be perfectly tender. Some chefs contend a 50/50 mix. Continue reading
Filed under Crave, Steven Doyle
Text + Photos by Joey Stewart
It’s a strange year to try and make any sort of “best of” list. We made it out several times before lockdown, then supported the scene by ordering take-out, and finally were able to venture out to a few patios when the weather would hold up. While there are dozens of options that we sadly missed, here are some favorites from our limited ventures out. (Or in).
Continue readingFiled under Joey Stewart
by Steven Doyle
In celebration of National Pizza Day (Sunday) we have assembled a list of our favorite pizzas around town. We suggest you start now and by midnight you might be able to finish up a slice from each.
Here is a list of a few of our favorites in no particular order. Peruse our list and offer your favorites. Continue reading
Filed under Crave, Steven Doyle
by Steven Doyle
A proper lunch is a wonderful thing, especially when paired with a sparkling Prosecco. When you have worked hard all week, or when you need a few hours of total relaxation, that is when you make reservations to Nonna. Continue reading
Filed under Dallas, Lunch Bunch, Sommelier, Steven Doyle
